Bay Leaves

    Bay Leaves


    Origin: Turkey

    Farm to Table's Bay Leaves, flown in fresh each season from Turkey, where they blossom into the best of their variety.They are hand-selected to weed out stale brown coloured leaves, so that each one packs a strong flavour.

    Bay leaves are a fragrant leaf from the laurel tree used as an herb. Bay leaves are best added to slow-cooked recipes, such as soups, sauces, and stews, and are removed before serving the dish. They have a floral and herbal scent reminiscent of oregano and thyme and are used more often than any other herb.

    Since bay leaves aren't eaten, the flavour is more about what they bring to a recipe. While bay leaves do not add overwhelming and distinct flavours to any dish, they can be thought of as a "supporting actor," in that they help coax out other flavours and spices in whatever dish you are making.

    Bay leaves can be used in many types of cuisines, from Spanish and French to Indian and Thai. They are used when braising meat, making stock, and are also a common ingredient in pickling brines.